Vegan Maple Gingerbread Cookies
Prep Time
20 mins
Cook Time
10 mins
Resting time
1 hr
Total Time
1 hr 30 mins

Vegan Maple gingerbread cookies

Course: Dessert
Cuisine: American
Keyword: christmas cookies, Gingerbread Cookies, vegan cookies, vegan maple cookies
Servings: 36 cookies
  • 2 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • 6 tbsp vegan butter (I used Becel - see notes)
  • 1 tbsp molasses
  • 1 tbsp maple syrup
  • 3/4 cup and 2 tbsp all-purpose flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp nutmeg
  1. In a medium bowl or stand mixer, fitted with the paddle attachment, beat the vegan butter with the sugar, molasses and maple syrup until light and fluffy.

  2. Put all of the dry ingredients in a bowl and whisk together.

  3. Add the dry ingredients to the wet ingredients. Stir until incorporated.

  4. Shape the dough into two discs. Cover with plastic wrap and chill the dough in the fridge for at least 60 minutes.

  5. Preheat the oven to 350 degrees.

  6. Line a cookie sheet with parchment paper. 

  7. Use a small ice cream scoop or spoon to portion out the cookies. Roll the dough into balls and place them on the cookie sheet. Leave a couple inches of space between the cookies.

  8.  Use the base of a glass to flatten the cookies. 

  9. Sprinkle each cookie with a little coarse sugar. 

  10. Bake for 8 to 16 minutes (depending on the size of the cookie) or until the bottoms of the cookies are golden brown.

Recipe Notes